This pineapple upside down cake features a sweet caramel topping over rich cake.
Ground almonds in the batter give it a unique, nutty flavor.
Serve it with your favorite ice cream or a dollop of whipped cream!
Elise Bauer
It is hands down the best pineapple upside down cake recipe I know!
Dad will look for almost any excuse to make it, and we never get tired of it.
The caramel pineapple topping is so good, you’ll want to pick every crumb.
Elise Bauer
The Best Pan To Use
You’ll need a high-sided 10-inch cake pan for this recipe.
The easiest way is to just melt brown sugar and butter together.
This is the default method for the recipe.
Elise Bauer
He caramelizes the white sugar and corn syrup first, before adding butter.
(Instructions are in the recipe note below if you’d like to try his method.)
A small amount of corn syrup helps keep the sugar from crystallizing.
Elise Bauer
His approach uses twice as much sugar, but creates a deeply flavorful, rich topping for the cake.
Both toppings work, feel free to use either one!
Just cover it with plastic wrap and store it at room temperature or in the fridge.
Elise Bauer
The cake freezes well.To freeze, just wrap the cake tightly with plastic wrap and then with aluminum foil.
Unwrap the cake before defrosting it in the fridge or at room temp.
Interested in learning more about Pineapple Upside Down Cake?
Elise Bauer
Check outthe history of Pineapple Upside Down Cakefrom my friend Tori Avey.
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Other Pans for Baking the Cake
This recipe calls for a high-sided 10-inch cake pan.
it’s possible for you to also try making this in a springform pan.
More Pineapple Recipes To Try!
Combine sugar, corn syrup, and water in a medium saucepan.
Heat on medium until all sugar is dissolved.
Boil until syrup becomes warm amber in color (5 to 10 minutes).
Add 1/4 cup butter, carefully as it will foam up a bit.
Swirl the pan so that the butter is all incorporated, stirring with a wooden spoon if necessary.
Pour out into cake pan.
Continue with recipe as noted.
Generously grease a 10- x 2-inch round non-stick cake pan with butter.
(After the sugar melts, don’t stir.)
Pour the caramel mixture into the pan.
Arrange pineapple slices in a single layer on top of the caramel mixture.
Whisk the flours, ground almonds, baking powder, and salt in a large mixing bowl.
In a separate bowl, use an electric mixer to beat the sugar and butter together until light.
Add eggs one at a time, beating after each addition.
Beat in the vanilla.
Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition.
Spread the cake batter over the pineapple and caramel so that it is smooth on top.
Cool the cake in pan on a rack for 5 minutes.
Serve warm or at room temperature.
